Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!
Note: If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.